CARRAGEENAN KAPPA 
100g

Carrageenan  CM-888 is a natural grade, regular mesh kappa carrageenan. It is ideal for frozen desserts, HTST chocolate milk, cottage cheese, dressing, and eggnog.
Dosage Rates: 0.2% - 2.0%

Carrageenan forms into a gel with potassium and calcium salts. To make the gel, pour the powder into the water /solution.  Heat up to 70°C until completely dissolved while constantly stirring. The gel forms as the solution cools. For Kappa, as little as 0.5 percent in water and 0.2 percent in milk is sufficient to form gels. Ph solubility: 4.5 - 10

EAN E407
Producer Shemberg (Philippines)
Look Semi-refined kappa-karraginan
Functionality Giving to product of form and
Technology features Water-soluble, dry
Scope Chocolate milk, chocolate beverages, instant beverage powders
Features
  • giving to product of form and "body"
  • low dosage
  • does not mask gustatory senses - strengthening of slivochnost

The carrageenan is the cleared hydrocolloid of natural origin which is got from special types of the red seaweed called by Rhodophyceae by extraction. Collected material passes several stages of decontaminating of organic and other type.

Stages of cleaning represent reusable sedimentation, the admission through system of filters, and on closing stage the carrageenan is washed out by water or alcohol.

The carrageenan is also excellent geleobrazovatel. Extent of purification of ingredient characterizes its type therefore specialists allocate refined and semi-refined carrageenans. Classification is influenced by its properties because of what allocate iota - kappa - and lambda-karraginany. Except major factors, differences note on durability and texture of surface, solubility, difference in fusion point and jellifications of karraginanovy gel. Specialists distinguish carrageenans also on tendency to synergism and reaction to other ingredients.